Choucroute garnie

Hailing from the Alsatian region of France, this recipe combines sauerkraut, speck, and morteau sausages, with juniper berries and baby vegetables. Best served with wholegrain mustard on the side.

• serves

  8

• prep

  15 minutes

• cook

  45 minutes

• difficulty

  Mid

Stream free On Demand

Episode 10

episode • Guillaume's Paris • 

travel • 

25m

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episode • Guillaume's Paris • 

travel • 

25m

G

Ingredients

• 1 kg sauerkraut, drained
• ½ tsp caraway seeds
• 10 juniper berries
• 2 cloves
• 1 bay leaf
• 1 litre vegetable stock
• 30 ml cider vinegar
• 200 g speck, cut into 2 cm slices
• 2 Morteau sausages, cut into 1 cm slices
• 1 Lyonnaise sausage, cut into 1 cm slices
• 1 Toulouse sausage
• 1 tbsp butter
• 8 baby turnips, halved
• 8 baby carrots, peeled and quartered
• 4 baby leeks, whites only, 5 cm batons
• 12 baby potatoes, peeled and cooked
• 2 tbsp roughly chopped flat-leaf parsley
• wholegrain mustard, optional

Instructions

1. In a large heavy-based saucepan over medium heat, combine the sauerkraut, caraway seeds, juniper berries, cloves, bay leaf, half the vegetable stock and the cider vinegar.
2. Once the cabbage is hot, add the speck and sliced sausages to the pan. Cover and cook for 20 minutes, or until the sausage flavours infuse into the cabbage.
3. Meanwhile, in a separate large saucepan, melt the butter over a medium-high heat. When hot, add the turnips and sauté for 2-3 minutes. Add the remaining vegetable stock, carrots, and leeks and cook until tender. Add the potatoes and cook for 4-5 minutes, or until heated through.
4. While the vegetables are cooking, in a medium frying pan over medium-high heat, cook the Toulouse sausage until hot. Add the Toulouse sausage to the sauerkraut pan.
5. To serve, divide choucroute between bowls. Spoon over the vegetables and baby potatoes and sprinkle with parsley. Serve with wholegrain mustard on the side if you like!

 

Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in Guillaume's Paris. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 10

episode • Guillaume's Paris • 

travel • 

25m

G

episode • Guillaume's Paris • 

travel • 

25m

G